Gingered Delicata Squash Soup

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3 1/2 pounds delicata squash (butternut may be substituted)

Vegetable oil, as needed

1 tablespoon grated fresh ginger

2 1/2 cups heavy cream

2 1/2 cups vegetable stock (water or chicken stock may be substituted)

1 1/4 teaspoons salt

1 teaspoon nutmeg

1 teaspoon freshly ground pepper

1/8 to 1/4 teaspoon cayenne pepper, or to taste

Creme fraiche or sour cream, as needed

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